Roasted beetroot & baby spinach salad with walnut dressing

Recipes / Salads

Looking for an easy winter salad This one, starring roast beetroot, is for you.

Recipe «Roasted beetroot & baby spinach salad with walnut dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 6 beetroot, ends trimmed, 60ml olive oil, 100g walnut halves, 60ml red wine vinegar, Salt & freshly ground black pepper , 150g pkt baby spinach leaves, 100g goat's cheese, crumbled .

Ingredients:

  • 6 beetroot, ends trimmed 
  • 60ml olive oil 
  • 100g walnut halves 
  • 60ml red wine vinegar 
  • Salt & freshly ground black pepper 
  • 150g pkt baby spinach leaves 
  • 100g goat's cheese, crumbled 

Instructions

  1. Preheat oven to 200C. Place the beetroot on a baking tray. Bake in preheated oven for 1 hour or until tender when pierced with a skewer. Remove from oven and set aside for 15 minutes to cool slightly. Wearing rubber gloves to avoid staining your hands, peel beetroot and cut into wedges.
  2. Meanwhile, heat the oil in a small frying pan over medium heat. Add the walnuts and cook, tossing, for 2-3 minutes or until lightly toasted. Remove from heat and set aside to cool.
  3. Add the vinegar to the walnut mixture. Taste and season with salt and pepper.
  4. Divide the baby spinach leaves and beetroot among serving plates. Sprinkle with goat's cheese and drizzle with walnut dressing. Serve immediately.